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Root vegetable

Parsnip rostis with sour cream

3–5 minutes

Parsnip rostis with sour cream

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 3–5 minutes

Ingredients

200 g ricotta
3 T flour
1 free-range egg
lemon, juice and zested
10 g Italian parsley
3 parsnips

Method

Beat 200 g ricotta with 3 T flour, 1 free-range egg, seasoning to taste, the juice and zest of 1 lemon and 10 g Italian parsley.

Shave 3 parsnips using a vegetable peeler and add to the mixture.

Fry for 3–5 minutes, or until golden.

Cook's note: Serve with sour cream.

Watch: how to make potato rostis.

View more rosti recipes here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Easy home-made sausage rolls

Grilled halloumi skewers with olive tapenade

Kale-and-basil pesto

Pumpkin fritters with cinnamon sugar

Ginger-and-dark-chocolate cheesecake bars

Mozzarella-and-sage arancini balls

Open goat’s cheese and beetroot tart

Potato rostis topped with salad greens, salmon and crème fraîche

Woolworths vegetable chips with home-made garlicky hummus

Gran’s classic custard cookies

Ginger biscuits with peanut butter

Parsnip rostis with sour cream

Parsnip rostis with sour cream

Ingredients

Method